This month I managed to post two recipes — a small stretch for me — after taking a break following my crack-n-cheese post that got a lot of attention. With an upcoming trip to Keystone, Colorado for a few days of skiing, snowboarding and downtime, I wanted to prepare several recipes in advance so the blog would still have fresh content while we’re away. That meant a busy night in the kitchen, preparing multiple dishes at once and leaving counters and cookware everywhere. Fortunately, I wasn’t on cleanup duty — Meagan handled that since she was off work the next day while I packed for the trip.
Now to the pork loin recipe you were probably waiting for. This dish takes some time, but it’s worth the effort. It was my first attempt at brining, and I’ll definitely brine meats again — the process infuses flavor and helps keep the pork exceptionally moist. Wrapping the loin in bacon also contributes to its juiciness, and though I planned to grill it, we roasted it in the oven instead. Between the brine and the bacon, the loin developed lots of flavor even without a grill.
We enjoyed this dish for Valentine’s Day and it made the meal feel special. In later posts I’ll share Meagan’s first risotto, which paired nicely with the pork. If you’re feeling adventurous, try both recipes — they make a memorable meal.
ENJOY!
Bacon-Wrapped Maple Pork Loin – adapted from Epicurious
Yield: 4–6
Ingredients
For the brine:
4 cups water
1/3 cup kosher salt
1 Tbsp maple syrup
1/2 tsp black pepper
2 sprigs fresh sage
1 garlic clove, smashed
1 bay leaf
2 boneless pork loins (about 1 lb each)
*Packages often contain two loins; adjust quantities as needed
For roasting:
3 garlic cloves, finely chopped
2 Tbsp fresh sage, finely chopped
3 Tbsp maple syrup
1 lb bacon
1 Tbsp white wine vinegar
1 tsp apple cider vinegar
Preparation
Brining the pork
Combine the brine ingredients in a saucepan over medium-high heat. Stir until the salt dissolves and bring the mixture just below a boil. Remove from heat and transfer the brine to another container to cool to room temperature, about 1–2 hours. Place the pork loins in a bowl or pan and pour the cooled brine over them, making sure they are fully submerged. Refrigerate and brine for 8–24 hours.
Roasting the pork
When ready to roast, preheat the oven to 350°F and position a rack in the middle. Remove the pork from the brine, discard the brine, and pat the loins dry. In a small bowl, mix the chopped garlic, chopped sage, maple syrup, white wine vinegar and apple cider vinegar. Rub this mixture evenly over the pork loins.
Wrap each loin with overlapping strips of bacon, securing the ends with toothpicks as needed to hold the bacon in place. Place the wrapped loins in a roasting pan and roast for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 150°F. Remove from the oven and let the loins rest for 10 minutes before slicing. Resting allows juices to redistribute and yields a moist, flavorful result.